Vietnamese Chicken Salad

Ingredients

• 2 tablespoons asian fish sauce (nuoc nam or nam pla)
• 1.5 teaspoons balsamic vinegar 
• 6 cups very cabbage shredded finely
• 2 cups carrots shredded
• 0.3 cup celery thinly sliced
• 1 cup cucumber shredded english
• 0.3 cup cilantro leaves fresh chopped
• 1 piece ginger fresh peeled sliced (2 in.)
• 3 tablespoons mint leaves fresh chopped
• 2 teaspoons garlic minced
• 1.5 tablespoons honey 
• 2 cups jicama shredded
• 0.3 cup juice of lemon 
• 0.5  onion peeled
• 1 teaspoon chile flakes dried red hot
• 0.3 teaspoon salt 
• 1 tablespoon sesame seed toasted
• 1 tablespoon soya sauce 
• 10 ounce boned 

Equipment

• bowl
• frying pan

Directions

1. In a 4- to 5-quart pan over high heat, bring 2 quarts water, ginger, and salt to a simmer.
2. Add chicken, adjust heat to maintain simmer, and cook until chicken is slightly pink in the center (cut to test) about 10 minutes.
3. Remove from heat and let stand for 10 minutes, then lift chicken from water. When cool enough to handle, shred or slice into bite-size pieces.
4. In a large bowl, mix lemon juice, honey, fish sauce, soy sauce, garlic, vinegar, and chili paste.
5. Add cabbage, carrots, jicama, cucumber, onion, celery, cilantro, mint, and chicken; mix well.
6. Sprinkle with sesame seeds.